Title: Chilies en nogales (stuffed chilies with waln
 Categories: Miamiherald, Ovolacto, Ethnic, Mexican, Diabetic
      Yield: 2 Servings
 
MMMMM-----------------FORMATTED BY LISA CRAWFORD----------------------
      1 lg Green pepper or 2 small
           -poblanos

MMMMM-------------------------FOR SAUCE------------------------------
      2 tb Chopped walnuts
    1/4 c  Low fat sour cream
      2 tb Skim milk
    1/2 ts Cinnamon
      2 ts Sugar

MMMMM------------------------FOR STUFFING-----------------------------
    1/4 c  Chopped red onion
      2 md Jalapeno peppers; washed and
           -seeded
      1 c  Kidney beans; rinsed and
           -drained
      1 cl Garlic; peeled
      2 ts Ground cumin
      1 ts Olive oil
      1 c  Canned crushed tomatoes
      2 tb Raisins
 
  Heat broiler.  Place pepper on foil-lined baking tray. Broil 2 inches
  from heat for 5 minutes.  Turn and broil 5 morte minutes. Chopp
  walnuts in food processor.  In a small bowl, mix sour cream, and milk
  together until smooth.  Add walnuts, cinnamon and and sugar and blend
  together. Set aside. Chop onion in food processor.  With blades
  running, add jalapeno peppers and garlic.  Stop processor and add
  beans and cumin and process until coarsely chopped. Heat olive oil in
  a nonstick skillet on medium high., add bean mixture and saute 1
  minute.  Add tomatoes and raisins and saute for 2 minutes.  Remove
  from heat and set aside. Remove peppers from broiler, cut in half and
  remove seeds. Return to tray and fill each with bean mixture. Place
  peppers on individual plates, spoon sauce over top and serve with
  rice.
  
  Nutritional info per serving:  364 cal; 16g pro, 47g carb, 15g
  fat(35%), 9.6g fiber, 22mg chol, 740mg sodium Exchanges: .1 milk, 2
  vegetable, .5 fruit, 1.9 bread,
       .4    meat, 2.3 fat